Hummus Mingle


Yes. I love it. It is healthy, nutritious, satisfying and up for very kinky mingles. Hummus.


To be honest I have never bothered to write down a hummus recipe. It won't matter anyway. I will still need to taste, add more salt, more cumin, tahini, more lemon juice. Each time depending on the chickpeas, the lemons, the strength of your spice will be different. So I have a rough relative volume picture of the ingredients in my head which are the estimates I mention, mainly to help the beginners. I will walk you through the ingredients and process, which basically involves a food processor, or blender.

  • Chickpeas, 1 cup

Soak in cold water with some salt overnight. Drain and boil for about 1 hour, checking for doneness. They should be quite soft, not just edible. Drain and allow to cool. Place in food processor and add:

  • Tahini paste, 1 tbsp

  • Cumin, 1/2 tsp

  • Garlic, crushed, 1/2 tsp

  • Lemon Juice, 1,5 tbsp

Taste and adjust quantities. You want to hear the tahini barely, the cumin and garlic clearly but not strongly, and be left with a discreet acidity. Use:

  • Salt, at least 1/4 tsp salt

as a magnifying glass to achieve the above, and adjust volume. Once your are happy with the flavour add:

  • Water, cold

to smooth out the texture. I like mine a bit chunky sometimes, and smoother others, so this might vary a lot. Start with 2 tbsp and work your way up to 4.

  • Olive oil, 1 tbsp

For garnishes I have used:

  • Carrots, blanched

  • Chickpeas, crisped up in the over, see note

  • Pomegranate seeds

  • Oregano, fresh leaves

  • Z'atar

Note: To crisp up the chickpeas, toss them in

  • Olive Oil

  • Salt

  • Cumin (or other spice of preference)

and put in preheated oven, at 180 Celsius for about 30 minutes.